Sweet Potato Pecan Pie
Filling
3 medium sweet potatoes
1 stick butter
1 cup sugar
2 eggs
1/2 (12 oz can) evaporated milk
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla
1 9-inch pie shell
Topping
1 stick butter
1 cup light brown sugar
1 1/2 cups chopped pecans
Preheat oven to 350 degrees
Cook potatoes in boiling water until soft. Drain; peel and mash potatoes in a large bowl.
Add butter and sugar while hot.
In a medium bowl slightly beat eggs; mix in evaporated milk. Combine with potatoes; add
cinnamon, nutmeg and vanilla. Mix thoroughly. Pour into pie shell.
For topping, melt butter. Add brown sugar and pecans. Cook 2 to 3 minutes. Cool; sprinkle over
pie. Bake 40-45 minutes. Serves 12